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Recipes
February 2014

Sautéed Greens with Labneh and Pine Nuts

By Labo Culinaire, MontrealPhotography by Matt Duckor

4.4

(18)

Image may contain Plant Food Seasoning Produce Vegetable and Spinach

If you like Greek yogurt, you’ll love labneh, especially in this dish.

Recipe information

  • Yield

    4 Servings

Ingredients

2

tablespoons pine nuts

2

medium shallots, thinly sliced into rings, separated

½

cup vegetable oil

Kosher salt

3

tablespoons olive oil, plus more for serving

2

cloves garlic finely chopped

1

pound hardy greens, ribs and stems removed if needed, leaves torn

1

teaspoon finely grated lemon zest

2

teaspoons fresh lemon juice

Freshly ground black pepper

½

cup labneh (Lebanese strained yogurt) or plain Greek yogurt

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°. Toast nuts on a small rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool.

    Step 2

    Combine shallots and vegetable oil in a small saucepan. Cook over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt.

    Step 3

    Heat 3 Tbsp. olive oil in a large skillet over medium heat; cook garlic, stirring, until fragrant, about 30 seconds. Add greens in batches, tossing to wilt slightly before adding more, about 2 minutes. Add lemon juice and toss; season with salt and pepper.

    Step 4

    Serve greens with a dollop of labneh; top with lemon zest, shallots, nuts, and olive oil.

Nutrition Per Serving

Calories (kcal) 460 Fat (g) 46 Saturated Fat (g) 7 Cholesterol (mg) 5 Carbohydrates (g) 14 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 5 Sodium (mg) 380
Explore Bon AppétitKaleLeafy GreensVegetableSwiss ChardCollard GreensPine NutNutYogurtSideGluten-FreeVegetarianKetoSauté